Restaurant · Wake County, NC

Glenaire Assisted Living Dining

5500 Glenhope Ct

Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Glenaire Assisted Living Dining last inspected?: The most recent inspection on record was on Nov 5, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jul 8, 2025 to Nov 5, 2026.
Has Glenaire Assisted Living Dining ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 8, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Nov 5, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a vomit clean up plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a vomit clean up plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI; REHS provided a printed copy.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed carrots and green beans holding in the hot box at 117F and 123F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI; green beans reheated to 176F and carrots reheated to 205F.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-501.12 Cutting Surfaces (C) Observed the cutting boards at the cook line badly scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-501.12 Cutting Surfaces (C) Observed the cutting boards at the cook line badly scored and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Replace/resurface.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-202.13 Backflow PreventionWater, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13 Backflow Prevention; Air Gap (P) Observed no air gap between the piping of the three compartment sink and the flood rim of the drain. Air gap missing between the dump sink piping and the flood rim of the drain. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE; EQUIPMENT; or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. CDI; education provided. 5-205.15 System Maintained in Good Repair- Observed when the water is turned on at the three compartment sink water splatters from the hose arm. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Nov 5, 2026 · Original Source

1 - Inspection

Mar 19, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chicken and tuna salad cooling in prep unit that was tightly wrapped. CDI by removing plastic wrap and placing underneath fan for proper fast cooling .

In Plain English

More about food kept at an unsafe temperature

minorCode —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) observed a loaf of bread being stored on storage rack next to ha dsink and trash receptacle loosely and openly wrapped in plastic wrap. CDI by discarding.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Wake County Environmental Services, Mar 19, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Temperature control for safety food items inside two door reach in cooler observed between 42-46 F. Items to include chili; cut cantaloupe; raw chicken; spring mix; liquid eggs; and French toast batter. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Reach in cooler was set to 34 F; but was adjusted lower upon discovering internal temperatures above 41 F. Facility also just had lunch service; therefore this unit was likely opened and closed frequently throughout service. Additionally; there was a large pan on the top shelf that was likely blocking the air flow to the rest of the cooler. PIC voluntarily discarded liquid eggs; french toast batter; chili and raw chicken as these have been in the cooler for more than 4 hours. Items that were prepared within 4 hours were moved into reach in cooler that was maintaining 41 F or less; while two door reach in cooler adjusts back to appropriate temperature. Unit will not be utilized for TCS foods until temperature has adjusted.